Jan 5, 2016, 4:01 pm
Last edit by: KARFA
Note, some, but not all, links in this Wiki are temporarily not working or pointing to the wrong place, this will be sorted within the next few days.
This thread gives the current catering options for the Concorde Room (CCR), which is airside by South Security. It also gives the menu used in the First Dining Room in LHR T3 after 18:30 hrs for First passengers. This lounge is open to passengers flying BA on a First ticket or Concorde card holders. The catering supplier is BaxterStorey, who took over the contract on 2 May 2013.
The current catering options in the LHR CCR can be found in the first post in the thread, or you can click here.
There are also photo guides (updated with December menu) which you can see in the following linked posts:
Concorde Room (CCR) at JFK
Concorde Room (CCR) JFK: menu 2016 post #759 - December 2016 - thanks to crazyanglaisy
Concorde Room (CCR) JFK: menu 2016 post #702 - November 2016 - thanks to Ned1968
Concorde Room (CCR) JFK: menu 2016 post #382 - July 2016 - thanks to tia2013
Concorde Room (CCR) JFK: menu 2016 post #358 - June 2016 - thanks to VSLover
Concorde Room (CCR) JFK: menu 2016 post #312 - May 2016 - thanks to Madge Ishen
Concorde Room (CCR) JFK: menu 2016 post #266 - May 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2016 post #252 - April 2016 - thanks to El_Duderito
Concorde Room (CCR) JFK: menu 2016 post #172 - March 2016 - thanks to chris1979
Concorde Room (CCR) JFK: menu 2016 post #111 - February 2016 - thanks to xenole
Concorde Room (CCR) JFK: menu 2016 post #45 - January 2016 - thanks to scillyisles
Concorde Room (CCR) JFK: menu 2016 post #3 - January 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2015 post #539 of the 2015 thread - November 2015 - thanks to golfmad
Concorde Room (CCR) JFK: menu 2015 post #404 of the 2015 thread - September 2015 - thanks to KARFA
Concorde Dining Room at IAD
Concorde Dining Room IAD: menus and food options - current menu is the same as JFK CCR, see link above for menu from April 2015.
Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2015 - T3 & T5
Galleries Club lounges LHR: Dining menu and food options from 2013 (n.b. no separate 2014 or 2015 thread) - T3 and T5
International Lounge Terminal 1 LHR - catering options from May 2013 (n.b. no separate 2014 or 2015 thread) - T1 international flights
For the First and Club lounges at Gatwick and the UK domestic lounges in Newcastle, Manchester, Edinburgh, Glasgow, Belfast, Leeds, and Aberdeen
First Lounge London Gatwick (North terminal): Catering options from April 2013 (n.b. no separate 2014 or 2015 thread) - see
post 2 for the text of BA's leaflet on the supplier changeover
Galleries Club Lounge Gatwick (North Terminal): Catering options from April 2013 (n.b. no separate 2014 or 2015 thread)
UK Domestic lounges (outside London) - catering arrangements from April 2013 (n.b. no separate 2014 or 2015 thread)
For information on the BaxterStorey changeover in 2013
New lounge catering contract: BaxterStorey replaces Compass - effective 1 May 2013
Your recent feedback on catering in our lounges - note from BA Executive Club.
BA Champagne & Wine thread
The LHR CCR cocktail menu - cocktail menu introduced May 2014
The 2016 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Archived food & drink threads
Concorde Room (CCR) LHR : menus 2015
Concorde Room (CCR) LHR: menus 2014
Concorde Room (CCR) LHR: menus 2013
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 and T5
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
The 2013 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
This thread gives the current catering options for the Concorde Room (CCR), which is airside by South Security. It also gives the menu used in the First Dining Room in LHR T3 after 18:30 hrs for First passengers. This lounge is open to passengers flying BA on a First ticket or Concorde card holders. The catering supplier is BaxterStorey, who took over the contract on 2 May 2013.
The current catering options in the LHR CCR can be found in the first post in the thread, or you can click here.
There are also photo guides (updated with December menu) which you can see in the following linked posts:
- Dining Menu photo guide - includes all current Dining Menu dishes
- Lounge Menu photo guide - includes all current Lounge Menu dishes
- Dining Menu retired dishes guide - archive of retired dishes from Dining Menu
- Lounge Menu retired dishes guide - archive of retired dishes from Lounge Menu
Concorde Room (CCR) at JFK
Concorde Room (CCR) JFK: menu 2016 post #759 - December 2016 - thanks to crazyanglaisy
Concorde Room (CCR) JFK: menu 2016 post #702 - November 2016 - thanks to Ned1968
Concorde Room (CCR) JFK: menu 2016 post #382 - July 2016 - thanks to tia2013
Concorde Room (CCR) JFK: menu 2016 post #358 - June 2016 - thanks to VSLover
Concorde Room (CCR) JFK: menu 2016 post #312 - May 2016 - thanks to Madge Ishen
Concorde Room (CCR) JFK: menu 2016 post #266 - May 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2016 post #252 - April 2016 - thanks to El_Duderito
Concorde Room (CCR) JFK: menu 2016 post #172 - March 2016 - thanks to chris1979
Concorde Room (CCR) JFK: menu 2016 post #111 - February 2016 - thanks to xenole
Concorde Room (CCR) JFK: menu 2016 post #45 - January 2016 - thanks to scillyisles
Concorde Room (CCR) JFK: menu 2016 post #3 - January 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2015 post #539 of the 2015 thread - November 2015 - thanks to golfmad
Concorde Room (CCR) JFK: menu 2015 post #404 of the 2015 thread - September 2015 - thanks to KARFA
Concorde Dining Room at IAD
Concorde Dining Room IAD: menus and food options - current menu is the same as JFK CCR, see link above for menu from April 2015.
Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2015 - T3 & T5
Galleries Club lounges LHR: Dining menu and food options from 2013 (n.b. no separate 2014 or 2015 thread) - T3 and T5
International Lounge Terminal 1 LHR - catering options from May 2013 (n.b. no separate 2014 or 2015 thread) - T1 international flights
For the First and Club lounges at Gatwick and the UK domestic lounges in Newcastle, Manchester, Edinburgh, Glasgow, Belfast, Leeds, and Aberdeen
First Lounge London Gatwick (North terminal): Catering options from April 2013 (n.b. no separate 2014 or 2015 thread) - see
post 2 for the text of BA's leaflet on the supplier changeover
Galleries Club Lounge Gatwick (North Terminal): Catering options from April 2013 (n.b. no separate 2014 or 2015 thread)
UK Domestic lounges (outside London) - catering arrangements from April 2013 (n.b. no separate 2014 or 2015 thread)
For information on the BaxterStorey changeover in 2013
New lounge catering contract: BaxterStorey replaces Compass - effective 1 May 2013
Your recent feedback on catering in our lounges - note from BA Executive Club.
BA Champagne & Wine thread
The LHR CCR cocktail menu - cocktail menu introduced May 2014
The 2016 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Archived food & drink threads
Concorde Room (CCR) LHR : menus 2015
Concorde Room (CCR) LHR: menus 2014
Concorde Room (CCR) LHR: menus 2013
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 and T5
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
The 2013 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Concorde Room (CCR) LHR : menus 2016
Dec 2, 2016, 4:10 am
#736
Moderator, Iberia Airlines, Airport Lounges, and Ambassador, British Airways Executive Club
Original Poster
Join Date: Feb 2010
Programs: BA Lifetime Gold; Flying Blue Life Platinum; LH Sen.; Hilton Diamond; Kemal Kebabs Prized Customer
Posts: 63,857
December Menus
I'll type them up later to make it easier to read, but here are the Dining and Lounge menus for December.
The headline for December? Venison!
Many thanks to LurkerWilf for the Dining menu.
I'll type them up later to make it easier to read, but here are the Dining and Lounge menus for December.
The headline for December? Venison!
Many thanks to LurkerWilf for the Dining menu.
Dec 2, 2016, 4:58 am
#737
Join Date: Jan 2006
Location: Glasgow / London
Programs: BA GGL
Posts: 3,457
The venison sounds nice, but is a very small portion, so don't expect too much from it.
Dec 2, 2016, 5:21 am
#738
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
It'll probably give me the chance to sample the superfood salad, too 
Waiting on the duck and venison now. Expect to try the salad and new chocolate dessert too, let's see how it goes. 2008 Chateau L'Arrosee quite nice.
Waiting on the duck and venison now. Expect to try the salad and new chocolate dessert too, let's see how it goes. 2008 Chateau L'Arrosee quite nice.
Dec 2, 2016, 5:45 am
#739
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
Proceeding at good pace, as one would expect given the portion sizes. Only too late did I realise there was chicken mole to be had. It will have to wait for someone else to snap a pic.
The venison will divide people, it's basically a replay of the lamb, more to come when the pics get loaded.
The venison will divide people, it's basically a replay of the lamb, more to come when the pics get loaded.
Dec 2, 2016, 7:05 am
#740
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
OK, details ...
Duck appetizer (marginally tucked into) - tasty, minimal, interesting juxtaposition of the horseradish pate and the chutney for sweet-&-sour effect.
Venison - like the lamb, pulled meat, compacted into a cannelet-shaped object, wrapped in streaky bacon, a tad dry, with great jus, though (even if messily poured by moi). Carrots and orangey puree splash as expected, the dumpling tastes of orange, very much so. Time of the year for citrus, I suppose:
I don't think Cavolo Nero makes for great salad fodder, not how I grew up with the stuff, never paired up of course with its partner in the holy duopoly of healthiness - that would be quinoa. But you can't always be looking back, can you? Dots of avocado and a sharp lemony dressing complete the dish, along with a nicely boiled hard/soft duck egg. Interesting. Might not order again, glad I tried.
Choc dessert, nice moist cake, honeycomb adds sweetness, the yellowish dots on the corner pack the orange flavour. If you don't like Terry's, skip the corner and you'll be fine.
Oh, and I think the CCR could use a 5 liter bottle of Aperol for show. If we're going for superfood salads we should be pouring Aperol Spritz too, might as well trend up the whole hog:
Duck appetizer (marginally tucked into) - tasty, minimal, interesting juxtaposition of the horseradish pate and the chutney for sweet-&-sour effect.
Venison - like the lamb, pulled meat, compacted into a cannelet-shaped object, wrapped in streaky bacon, a tad dry, with great jus, though (even if messily poured by moi). Carrots and orangey puree splash as expected, the dumpling tastes of orange, very much so. Time of the year for citrus, I suppose:
I don't think Cavolo Nero makes for great salad fodder, not how I grew up with the stuff, never paired up of course with its partner in the holy duopoly of healthiness - that would be quinoa. But you can't always be looking back, can you? Dots of avocado and a sharp lemony dressing complete the dish, along with a nicely boiled hard/soft duck egg. Interesting. Might not order again, glad I tried.
Choc dessert, nice moist cake, honeycomb adds sweetness, the yellowish dots on the corner pack the orange flavour. If you don't like Terry's, skip the corner and you'll be fine.
Oh, and I think the CCR could use a 5 liter bottle of Aperol for show. If we're going for superfood salads we should be pouring Aperol Spritz too, might as well trend up the whole hog:
Dec 2, 2016, 7:15 am
#741
Join Date: Jul 2009
Programs: BAEC Silver, IHG Diamond
Posts: 7,780
Not keen on the slates with bits and pieces spread out. Sure it makes it easier to try the individual components but I would prefer a bowl for a lot of these concoctions.
Not in the CCR again until next month so will miss a lot of these things. Just wish they would bring back the watm chocolate fondant with Chantilly cream etc. That was by far the best thing I've ever had in any lounge.
Not in the CCR again until next month so will miss a lot of these things. Just wish they would bring back the watm chocolate fondant with Chantilly cream etc. That was by far the best thing I've ever had in any lounge.
Dec 2, 2016, 10:05 am
#742
Moderator, Iberia Airlines, Airport Lounges, and Ambassador, British Airways Executive Club
Original Poster
Join Date: Feb 2010
Programs: BA Lifetime Gold; Flying Blue Life Platinum; LH Sen.; Hilton Diamond; Kemal Kebabs Prized Customer
Posts: 63,857
Venison needs to be aged, and via different handling techniques it's possible to get a fairly innocuous, lightly flavoured venison which works well as a lean alternative for those who enjoy middle of the road beef products. There are various technicalities with venison handling and the butchering process which allows for quite different flavours. The CCR dish is not in this mild category, it is strongly, robustly venison flavoured, and for those who enjoy venison they will like this dish. I think it's a great choice for the CCR in December, here is my photo before the jus went on:
Dec 2, 2016, 5:25 pm
#743
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,546
Like the sound of the duck breast's starter and of the venison! ^ I liked the sound of the lemon sole last month and was quite disappointed so hopefully luckier this time!
Dec 4, 2016, 12:50 am
#744
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
Personally, I agree with you, the meat is fab. I could happily have eaten loads of the little pucks. There's little point in trying to hide the flavor of such a dish, just use beef instead if that is what you want. We never bothered much to hide anything. I'd love to see more things like venison, boar etc on the menus in the CCR.
Dec 6, 2016, 4:27 am
#745
Ambassador, British Airways; FlyerTalk Posting Legend
Join Date: Apr 2012
Location: Leeds, UK
Programs: BA GGL/CCR, GfL, HH Diamond
Posts: 42,996
Thanks for the photos. Menu photo guide is updated now. Just missing a photo of the chicken mole from the lounge menu if anyone wants to try it.
Dec 6, 2016, 6:46 am
#746
Join Date: May 2011
Location: Northern Ireland / Surrey
Programs: BA GGL/GFL, Accor Platinum, HHonors Diamond, IHG Platinum Ambassador
Posts: 188
Just about to have the duck followed by the venison- let's see.
Well done LW on the photography front....
Update- both delicious, washed down with the New Zealand Pinot Noir and Pauillac respectively. Repeat planned for Thursday....
Well done LW on the photography front....
Update- both delicious, washed down with the New Zealand Pinot Noir and Pauillac respectively. Repeat planned for Thursday....
Last edited by Silk Cut; Dec 6, 2016 at 7:17 am Reason: Update
Dec 6, 2016, 8:56 am
#747
Join Date: Apr 2014
Location: London
Programs: Don't even mention it. Grrrrrrr.
Posts: 968
Someone at the pass needs to up their skills with the back of a spoon. The puree spread is a 2/10.
Dec 9, 2016, 8:42 am
#748
Join Date: Apr 2014
Location: Taif, KSA
Programs: BA GGL, HH Diamond
Posts: 1,909
Just had the venison, beautiful! So good I had it twice!
Dec 9, 2016, 8:57 am
#749
Join Date: Feb 2012
Programs: BA LifetimeGold GGL/CCR
Posts: 1,140
I had it too and I do not share your opinion about the venison. It is not a pavé of venison (as indicated on the menu) but it is pulled venison with a slice of bacon around it. It was also served almost cold. In a blind test and certainly of a couple of glasses of LPGS you could easily take it for pulled pork. The poor venison deserved a better preparation.
I admit that it is a question of taste (I don't like burgers in an upscale lounge either).
I admit that it is a question of taste (I don't like burgers in an upscale lounge either).
Dec 9, 2016, 9:06 am
#750
Join Date: Apr 2014
Location: Taif, KSA
Programs: BA GGL, HH Diamond
Posts: 1,909
I had it too and I do not share your opinion about the venison. It is not a pavé of venison (as indicated on the menu) but it is pulled venison with a slice of bacon around it. It was also served almost cold. In a blind test and certainly of a couple of glasses of LPGS you could easily take it for pulled pork. The poor venison deserved a better preparation.
I admit that it is a question of taste (I don't like burgers in an upscale lounge either).
I admit that it is a question of taste (I don't like burgers in an upscale lounge either).
Just had the duck and the orange stuff (chutney?) and the white stuff (not sure what that was) made quite a nice contrast when you added the duck to it.